Tomorrow we are off in a blaze of glory for our annual trip to Charleston. This year we are driving (!) which ought to be an adventure. My challenge for this venture is, of course, packing food suitable for a road trip. I have all the ingredients for my favorite summer sandwich set to go as well as a huge bag of Trader Joe’s snacks. I also am going to try and pack a cake to share with my parents when we arrive. They are so nice to host us (and babysit!) while we visit it is the least I can do. Also, they won’t be home for Easter this year so I want to bring a taste of Easter to them.

Come to my Charleston book signing!

I chose to make a cornmeal cake because it has all the hallmarks of a perfect traveling cake. Their flavor improves with time and the sturdy texture holds up well to bumpy roads. To kick up the flavor I decided to revisit my favorite jar of lavender for the first time since last summer. Before making the glaze I steeped the milk with the blossoms to infuse it with fragrant floral flavor. I even scattered some fresh ones on top for visual appeal. I’ll admit, I’ve tried a small sliver of the cake and it is amazing. Now, let’s hope it holds up for the ride!

Recipe

Citrus Cornmeal Cake with Lavender Glaze

Ingredients

1 ½

cups unsalted butter, room temperature

1

cup all-purpose flour

½

cup yellow fine cornmeal

1

teaspoon baking powder

½

teaspoon kosher salt

2

Meyer lemons, zested

1

cup granulated sugar

1

teaspoon vanilla extract

2

eggs

3

egg yolks

For the glaze:

2

tablespoons milk

1

teaspoon culinary lavendar

2

cups confectioners’ sugar, sifted

Instructions

1. Preheat the oven to 350F. Butter and flour a 9-inch round cake pan and set aside.

2. In a stand mixer beat the butter and sugar until light and fluffy. Beat in the eggs, yolks, lemon zest, and vanilla until just incorporated. Stir together the flour, cornmeal, baking powder, and salt. With the mixer on low, add the flour mixture to the egg mixture until just incorporated.

3. Pour the batter into the pan and bake for 30 minutes, or until the top springs back when touched and a cake tester comes out clean. Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack and allow to cool completely before glazing.

4. To make the glaze: pour the lavender blossoms into the milk and allow it to steep for 30 minutes. Then strain them out and whisk the milk with the confectioners’ sugar. Drizzle the glaze on top of the completely cooled cake. To thin out the glaze add more milk by the tablespoon.

Naptime Notes

Naptime Recipe Serving ideas

This simple cake is perfect for Easter, or nearly any casual gathering.

Naptime Stopwatch

10 minutes prep time, 30 minutes bake time

Naptime Reviews

The taste test was delicious – we’ll see about the Charleston reviews!

More Naptime Recipes

This cake looks delicious, and it would be perfect for our Easter Brunch. Can you tell me where to buy culinary lavendar, or what I can substitute for this item? Also, I have never seen Meyer Lemons in my grocery store, can I substitute regular lemons? I do have a Trader Joe’s and a Whole Foods nearby. Would you know if I can get either of these items there?
Love your recipes…just ordered your cookbook!

Yes, you can definitely use regular lemons as needed. I am not sure about finding culinary lavender in the stores but you can try!

I hope you enjoy the cookbook!

Brittany

Be sure to visit five loaves cafe in Mt. Pleasant….absolutely delicious. But I could be biased because my boyfriend works in the back!

Anonymous

Thanks, Brittany, I”ll check it out!

guest

I’ve read the recipe three times and can’t see the lemons in the steps. Do I only use the zest or the zest + the lemon juice? The batter is very, very light and fluffy and wonder if it’s because I only used the zest. Thank you!

KelseyTheNaptimeChef

Hi!

I am sorry, I fixed the recipe – the lemon zest goes in with the eggs.
Best,
Kelsey